For the dip, dry fry the corn for approximately 10 minutes until well charred.
Tangy charred corn dip with simple flat breads
Ingredients
4
servings
-
- 400 g
- 400 g
- 1
- 0,5 tsp
- 100 ml
- 100 ml
-
For the topping
- 2
- 100 ml
-
For the flat bread
- 375 g
- 375 g
- 1 tsp
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Preparation
Then pulse with the butterbeans for bulk, the juice and zest of the lime for zing, chilli flakes, olive oil and sour cream for tang, until smooth. Season to taste.
To make the topping, slice the charred red peppers, peeled and deseeded and mix with the chilli oil.
For the bread, mix together the self-raising flour, yoghurt and salt, then leave for 20 minutes.
Roll out into 100-125mm circles and fry for 2-3 minutes oneach side.
Serve warm with the dip.
